Tortellini with Roasted Cauliflower and Tomatoes

Name: Tortellini with Roasted Cauliflower and Tomatoes
Cuisine: European, Italian, Mediterranean
Ingredients: 4 cups (1 L) small (1 inch/2 1/2 cm) cauliflower florets (1/2 head); 2 cups (500 mL) grape tomatoes or cherry tomatoes; 4 garlic cloves peeled; 1 tbsp (15 mL) butter melted; 3/4 lb (350 g) tortellini fresh or frozen or 2 tbsp (30 mL) all-purpose flour; 1/2 tsp (2 mL) dried thyme or dried basil; Salt and pepper to taste; 2 cups (500 mL) Milk; 1/4 cup (60 mL) freshly grated Canadian Parmesan cheese

Instructions

This recipe is taken from the 2010 Milk Calendar. Roasting the vegetables gives a depth of flavour you just don’t get with boiling. While they’re in the oven, cook the tortellini and make a quick sauce and you’ve got a satisfying pasta packed with flavour in no time.

Updated at: Thu, 21 Nov 2024 20:42:47 GMT